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Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing
4.89 from 9 votes

Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

Crunchy, Colorful and Creamy, this Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing has all the things you could hope for in a salad, plus some!
Prep Time20 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 servings
Calories: 897kcal

Ingredients

For the Coconut Cauliflower Rice

  • 1 tablespoon coconut oil
  • 4 shallots diced
  • 4 cloves garlic minced
  • 4-5 cups raw cauliflower riced(approx 1 cup per serving)
  • 1/2 cup full-fat coconut milk
  • 1 tsp salt
  • 1 pineapple chopped (1 can of chopped pineapple would work great here, too)
  • 1/2 cup cashews

For the Salad

  • 3 stalks romaine lettuce chopped
  • 1/2 green cabbage shredded
  • 1/2 red cabbage shredded
  • 2 cups carrots shredded
  • 1 small red onion diced
  • 1 red bell pepper seeded and finely chopped
  • 1 yellow bell pepper seeded and finely chopped
  • 1 orange bell pepper seeded and finely chopped
  • 1 large cucumber cut into matchsticks
  • 1.5 cups sugar snap peas chopped
  • 1 cup green onions chopped
  • 1 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 1 cup cashews chopped

For the Ginger Peanut Dressing

  • 1/2 cup smooth peanut butter
  • 2 tablespoon brown sugar
  • 1/4 cup rice wine vinegar
  • 1-2 tsp sesame oil
  • 1 heaping tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1 lime juiced
  • 1 tsp soy sauce use vegan or gluten free for dietary needs
  • water to thin

Instructions

For the Cauliflower Rice - SEE NOTES

  • Add the coconut oil to a large skillet over medium-high heat. Once hot add the diced shallots and sauté until soft and lightly brown. Add the minced garlic and salt and stir, cooking for one minute more.
  • Mix in the riced cauliflower with the shallots and stir to combine. Reduce heat to medium and cook for for 2-3 minutes, stirring constantly.
  • Stir in the coconut milk and mix well. Continue to cook the cauliflower rice for an additional 4-5 minutes.Mix in the freshly chopped pineapple and cashews and cook to desired doneness. Set aside.

For the Ginger Peanut Dressing

  • In a medium bowl whisk together all the ingredients for the peanut dressing. Taste and make adjustments as needed. Set aside.

Salad and Assembly

  • Chop and prepare all ingredients for the salad. Transfer and toss together in a large salad bowl.*
  • At this point you may either mix everything together- if, for example, you are feeding a large group- or, build each salad bowl individually. Unless you think you will finish everything, I recommend the latter.
  • To each individual bowl add Coconut Cauliflower Rice, fresh chopped salad greens and plenty of yummy ginger peanut dressing. Garnish with additional cashews and dig in!

Notes

FOR THE COCONUT CAULIFLOWER RICE (see FULL POST HERE)
*You may have leftover salad mix. To keep it fresh and ready to eat transfer to a large zip-lock bag and squeeze out as much air as possible. Store in the refrigerator for up to 3-4 days (assuming ingredients were fresh to begin with).

Nutrition

Calories: 897kcal | Carbohydrates: 112g | Protein: 30g | Fat: 44g | Saturated Fat: 14g | Sodium: 1011mg | Potassium: 2580mg | Fiber: 21g | Sugar: 56g | Vitamin A: 15185IU | Vitamin C: 460mg | Calcium: 298mg | Iron: 10mg
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